Mexican Casserole
An All Meat and No Potatoes Original
Serves 6
Ingredients:
1 pound ground beef
1 medium onion, diced
1 large jalapeno, diced
2 gloves garlic, minced
Taco seasoning of your choice
1 pint crushed tomatoes
1 (7.75 ounce) can of El Pato Jalapeno Salsa
3/4 cup sour cream
3 taco sized sprouted corn tortillas (or whichever corn-based tortilla you prefer)
8 oz mexican-blend cheese
Queso Fresco (optional)
Cilantro (optional)
Directions:
In a large skillet, cook ground beef. When it's approximately halfway done, add the onion, jalapeno, garlic and taco seasoning. When the veggies and beef are fully cooked, pour into a large mixing bowl. Add in tomatoes, jalapeno salsa and sour cream. Mix thoroughly.
In a deep casserole dish, place 1/3 of ground beef mixture as the bottom layer. Next add 1/3 of the cheese followed by 1/2 of the tortillas. We find it works best if these are ripped into smaller pieces. Repeat the layers once more. For the third and final layer, place the remaining ground beef and cheese. If you prefer, you can replace the mexican-blend cheese with queso fresco for the top layer.
Bake, covered, at 350 degrees for 20 minutes. Remove cover and bake for another 5 minutes. If desired, you can broil for an additional 3 minutes to get the cheese nice and golden.
Serve with freshly chopped cilantro if desired.
Nutritional information, per serving:
459 Calories; 33g Fat; 16g Carbohydrates; 2g Fiber; 24g Protein
